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Amazing Apricot Chicken

Amazing Apricot Chicken

with Fingerling Potatoes and Green Beans

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Rated 3.5 / 4out of 1026 ratings
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Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little bit humdrum sometimes. Which is why we've enlisted the help of an apricot sauce to bring them out of their doldrums. It coats each bite of meat in jammy stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.

Tags:Gluten free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Fingerling Potatoes

12 ounce

Green Beans

1 unit

Shallot

24 ounce

Chicken Breasts

¼ ounce

Thyme

4 tablespoon

Balsamic Vinegar

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

7 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate43 g
Sugar12 g
Dietary Fiber7 g
Protein45 g
Cholesterol115 mg
Sodium240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Preheat Oven and Roast Potatoes
Preheat Oven and Roast Potatoes
1

Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 20-25 minutes.

Roast Green Beans
Roast Green Beans
2

Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 12 minutes.

Prep Shallot
Prep Shallot
3

Halve and peel shallot, then finely mince.

Cook Chicken
Cook Chicken
4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.

Make Sauce
Make Sauce
5

Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.

Plate and Serve
Plate and Serve
6

Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.